1 medium, cut into 2cm pieces
800 g, peeled, deseeded, cut into 2cm pieces
2 cup(s), (1/2 medium head), cut into small florets
2 small, cut into thin wedges
1 bunch(es), cut into thick wedges
200 g, (2x100g rolls), torn into coarse pieces
Red wine vinegar
Reduced-fat ricotta cheese
1 tsp, to serve
- Preheat oven to 220°C. Line 2 baking trays with baking paper. Combine eggplant, pumpkin, cauliflower and fennel in a large bowl and toss with half the oil. Divide evenly between prepared trays. Roast for 15 minutes.
- Add radicchio and bread to trays. Roast for a further 10 minutes.
- Combine vinegar with remaining oil. Place vegetables and bread in a large bowl. Season with salt and pepper. Add dressing and toss to coat. Serve sprinkled with ricotta and thyme.